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Do I really need to say anything to convince you to try this Banana Split Icebox Cake?  I mean, just look at that picture.  HOW can you resist? Treat yourself before summer is over! I made this for Charlie’s birthday.  For dessert I wanted something he would like, since he’s not a huge fan of regular cake-he just wants the frosting.  I pinned this Banana Split Icebox Cake from the Girl Who Ate Everything and I knew it would be perfect.  It was light and refreshing, not overly sweet, and full of flavors that Charlie loves. Everyone raved about it-I didn’t even have any leftovers to eat.  Bummer. INGREDIENTS 1 carton (16 ounces) frozen whipped topping, thawed 1 cup (8 ounces) sour cream 1 package (3.4 ounces) instant vanilla pudding mix 1 can (8 ounces) crushed pineapple or pineapple tidbits, drained  Whole graham crackers (about 25) 2-3 medium bananas, sliced thin Toppings: additional sliced bananas and sliced fresh strawberries Chocolate Drizzle: 1 Tbsp veg

Are you ready to take Belgian waffles to the next level? Everybody knows that a good Belgian waffle is just as good as – if not better than! – any other dessert, so why not make it the centerpiece of your grand sweet finale? We’re not just talking about layering it with things like chocolate, strawberries or whipped cream. Oh no. This recipe takes it much farther— by actually putting the waffles IN a cake! That’s right. Meet the Maple Belgian Waffle Cake, a triple-layer maple cake with waffles baked right inside. You HAVE to check this one out and give it a try!  Watch the video to see how to recipe is made . Maple Belgian Waffle Cake Makes 1 8-inch triple-layer cake Prep Time: 20 minutes Total Time: 1 hour INGREDIENTS – ½ cup unsalted butter, room temperature – ¾ cup light brown sugar, packed – 2-¾ cups all-purpose flour – 2 cups pure maple syrup, divided – 3 large eggs – 1 tablespoon baking powder – ¼ teaspoon kosher salt – 1-¼ cups buttermilk – 1

Sometimes for dessert, you want something decadent and complex. Most of the time, though? We want something simple, easy, and delicious— like this ice-box cake! The fabulous no-bake dessert couldn’t be easier, and yet the finished product knocks more complicated desserts out of the park. Even better, you can use your favorite chocolate chip cookies – be they homemade or store-bought – to make it. When it’s layered with whipped cream, chocolate, and caramel, there’s really nothing better. Watch Tastemade show us how to put it together . This Chocolate Chip Cookie Ice-Box Cake Will Be Your New Go-To No-Bake Dessert INGREDIENTS 4 cups heavy cream, preferably organic 1/3 cup powdered sugar 1 tbsp. vanilla extract 48 thin and crispy chocolate chip cookies, such as Tate’s 1 bottle caramel sauce, such as Ghirardelli 1 bottle chocolate sauce, such as Ghirardelli 1 small dark chocolate bar, for shavings DIRECTIONS 1. In a stand mixer fitted with a whisk attachment

Tell me you’ve never been in this pickle before: you still need to get together a dessert for a party or potluck but you have nothing in the pantry but boxed cake mix. You don’t have the time (or the willpower) to go out to the store to by ingredients for a made-from-scratch recipe, so what are you to do? If you’re nervous that a box mix just isn’t “nice” enough for whatever event you’re going to, you couldn’t be more wrong. There is a way to keep things simple with boxed cake mix while making a cake of gourmet proportions. This cake looks so cool, no one will never know the difference! Want to learn how?  Watch the simple video . How to Make a Box Cake Mix Look Gourmet The great thing about this technique is that you don’t need a terrible amount of baking skill to pull off this beautiful dessert! You can easily make this in a hurry and the presentation is absolutely lovely. Make sure to customize to whatever cake mix and frosting you prefer, and you can easily choose any berr

A fruity simnel cake is an Easter classic – it will also make a delicious fruity alternative to all that chocolate Ingredients 155 g unsalted butter, softened 350 g luxury mixed dried fruit 150 g soft light brown sugar 3 large free-range eggs, beaten 200 g self-raising flour 2 tsp ground mixed spice 20 g stem ginger, finely chopped 454 g golden marzipan 2 tbsp apricot jam Method Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of 20 cm deep sided round cake tin with 5g of the butter and baking parchment. Place the dried fruit in a mixing bowl, pour over boiling water to cover and leave to soak for 10 minutes. Strain the dried fruit through a sieve, pat dry on kitchen paper and leave to cool slightly. In the bowl of a free-standing mixer, cream the remaining butter and sugar together until light and fluffy. While the mixer is still on gradually add the eggs, one at a time, adding a tablespoon of flour with each additi

Little ones will love helping to make these as gifts for all your Easter visitors Ingredients 175 g self-raising flour, sifted 100 g Fairtrade light soft brown sugar 150 g carrots, peeled and grated, plus a few strips for decorating Zest of ½ an orange 50 g walnuts, chopped ½ tsp mixed spice 1 tsp baking powder 2 tbsp golden syrup 125 ml sunflower oil 2 medium British free-range eggs, beaten For the icing: 80 g unsalted butter, softened 80 g icing sugar 200 g cream cheese Mini carrot decorations Mini egg decorations Method Preheat the oven to 180°C, fan 160°C, gas 4. Line a cupcake tin with 12 cases. In a large bowl, place the flour, sugar, carrot, orange zest, half the walnuts, the mixed spice and the baking powder. In a separate bowl, gently beat together the golden syrup, sunflower oil and eggs. Pour the wet ingredients into the dry and mix well. Spoon into the paper cases and bake for 25 minutes. Cool completely. Meanwhile,

Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting and surprise white chocolate middle Ingredients 150 g unsalted butter softened 150 g Fairtrade caster sugar 3 medium British free-range eggs 160 g British self-raising flour 4 tbsp cocoa powder, sifted 2 tbsp British fresh semi-skimmed milk 60 g Belgian white cooking chocolate, chopped into pieces For the quick fudge frosting: 25 g unsalted butter 200 g icing sugar 1 tbsp cocoa powder, sifted sugar-coated chocolate mini eggs, to decorate Method Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 cupcake tins with 16 small paper cases. Place the butter and caster sugar in a bowl and beat using a hand-held electric mixer until the mixture is pale and fluffy. Add the eggs, flour and cocoa powder and continue to beat for a few minutes more. Add enough milk to make the mixture a soft, dropping consistency, then use it to half-fill the cases. Place a pie

This rich chocolate cake, topped with a decadent Easter egg and cute chocolate nest, makes an extra special celebration centrepiece Ingredients 250 g unsalted butter, melted, plus extra for greasing 75 g cocoa 4 medium free-range eggs 1 tsp Madagascan vanilla extract 300 g self-raising flour 2 tsp baking powder 400 g Fairtrade white caster sugar 50 ml sunflower oil To decorate: 400 g unsalted butter, softened 800 g icing sugar 150 g Fairtrade smooth white chocolate, melted 100 g mini eggs, 6 kept whole, 6 halved and the remainder crushed in a freezer bag using a rolling pin 190 g chocolate fingers, cut in half 12 wild rose cake decorations Fresh mint sprigs 3 shredded wheat biscuits, crushed, reserving a few strands 200 g Fairtrade smooth dark chocolate, melted 25 g Fairtrade smooth milk chocolate, cut into shards 1 Belgian dark chocolate Easter egg (about 220g) 6 chocolate butterfly cake decorations 1 small Belgian milk chocolate Ea

Why not make an afternoon of it with these fun-to-make treats? Looking to create some fun Easter eats that the whole family can get involved with making? Fill the house with the smell of these tasty treats. 1. Easter cupcake swirls Love icing? You'll love the icing-to-sponge ratio on these beauties. Enjoy piling it high, or simply licking it from the mixing bowl and spoon afterwards. Cupcakes rule. See recipe for Easter cupcake swirls. 2. Surprise chocolate fairy cakes Grown-ups and children alike will love these chocolate fairy cakes with their fudge frosting, mini-egg topping and surprise centres. See recipe for Surprise chocolate fairy cakes. 3. Carrot cake cupcakes Adorable individual-sized carrot cakes couldn't get much more Eastery (or delicious). See recipe for Easter cupcakes. 4. Easter cookies These spicy, fragrant and deliciously fruity cookies are perfect for an Easter tea-time treat. See recipe for Easter cookies. 5. Easter

Ingredients 200g (7oz) dark chocolate, minimum 60% cocoa solids, broken into pieces 150g (5oz) unsalted butter, cubed 4 medium eggs 150g (5oz) light soft brown sugar 150g (5oz) self-raising flour 25g (1oz) cocoa powder To decorate 50g (2oz) white chocolate cake covering 125g (4oz) white chocolate 75g (3oz) butter, softened 275g (9oz) white icing sugar, plus a little extra 75ml (3fl oz) semi-skimmed milk mini chocolate eggs, to decorate Preheat the oven to Gas 4, 180°C, fan160°C. Line a 20cm (8in) springform cake tin with nonstick baking paper.  Melt the chocolate and butter in a bowl resting over a pan of simmering water, making sure the base doesn't touch the water. Cool a little. Whisk eggs and sugar together for about 10 minutes until light and foamy. Whisk in the cooled chocolate mixture, then whisk in the flour and cocoa. Pour into the tin and bake for 40 minutes. Leave in the tin for 10 minutes, then remove and cool on a wire rack. Melt